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Parve
Easy
1 h
Diets 
I tried a delicious cheesy version of this dip in a restaurant, and created this pareve version based on that. It’s always cool to play off a flavor you tasted outside your kitchen and recreate it.
1 eggplant, diced
2–3 frozen artichoke bottoms, roughly chopped
1/4 cup frozen spinach, defrosted and squeezed
1 teaspoon salt
2 pinches pepper
1 pinch cumin
1 tablespoon Gefen Mayonnaise
1 tablespoon raw tahini, such as Mighty Sesame Tahini
1 tablespoon Tuscanini Lemon Juice
1 heaping tablespoon sautéed onions
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place diced eggplant on a baking sheet lined with Gefen Parchment and roast for 30 to 40 minutes until soft and golden.
Add artichoke hearts to the baking sheet during the last 10 minutes. Allow to cool.
Transfer to a mixing bowl and add remaining ingredients. Stir to combine.
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